Sunday, September 4, 2011

Chicken Broccoli Stir-fry

1 lb boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. canola oil
1 pkg. (12 oz.) Broccoli Slaw
3 + 1/4 cups water, divided
2 chicken bouillon cubes
1 Tbsp. soy sauce
1/2 tsp. ground ginger
1/4 cup cornstarch

In a large skillet sprayed with non-stick spray, stir-fry chicken in canola oil until the chicken is no longer pink.  Move to a large bowl and set aside.  Add broccoli slaw to the pan and stir-fry for about 2-3 minutes. Remove from pan and add to chicken.  Add 3 cups of water and bring to a boil.  Add bouillon cubes and stir until dissolved.  Reduce heat and add soy sauce, ginger, chicken and vegetables.  Cook about 5 minutes.  Mix cornstarch and 1/4 cup of water creating a paste.  Stir into chicken/broccoli and bring to a boil.  Cook about 2 minutes stirring constantly or until the sauce thickens to the consistency of a thick gravy.  Serve over rice.  Serves 4-6 depending on serving size.

Comments - My food testers loved this one.  The broccoli slaw simplified the recipe eliminating the need to cut up the broccoli and shred the carrots.  The mix I bought also had shredded purple cabbage adding another color and taste to the dish.  Now, what do you do with the leftovers, if you have any?  I wrapped them in flour tortilla, placed them in a baking dish, covered with cheese and baked on 350 until the cheese melted and the dish was piping hot.  Yum Yum!
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